Bruford-Tanaka Family

8 oz semi-sweet chocolate chips

5 large eggs

1/2 cup sugar

pinch of salt

4 tsp flour

8 extra-large paper muffin tins ( or 12 regular cups)

Garnish:

1 (6 oz) container raspberries barely moistened and rolled in about 1/2 cup sugar right before serving

Directions:

1.) Melt butter and chocolate in a medium heat proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolved. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (batter can be made a day a head; return to room temperature an hour or so before baking.

2.) Adjust oven rack to middle position; heat oven 450 degrees. Spray paper muffin cups with vegetable cooking spray. Divide batter amonge cups.

3.) Bake until batter puffs but center is not set, 8-10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer to dessert plates.

4.) Top each with powdered sugar and/or sugared raspberries.

3 cups sugar

4 eggs

2 tsp vanilla

16 oz sour cream or plain yogurt

3 tsp soda

2 tsp salt

8-10 cups four

Cream together butter and sugar. Add eggs,, vanilla, and sour cream. Mix well and add flour (add rest of dry ingredients). Chill. roll 1/2 inch think. Cut. Bake 8-10 minutes @350 degrees. Frost.

Frosting:

8 oz cream cheese

2 Tbsp butter (melted)

1 Tbsp vanilla

powdered sugar.

From Olane--